Erika Guyot

PhD Student

Erika Guyot


Nutrition, Food Behaviors

Activities / CV

My research focuses on the prospective exploration of the evolution of eating behavior in patients who have undergone bariatric surgery (i.e. obesity surgery).
Bariatric surgery is the most effective way to fight against morbid obesity and complicated severe obesity. However, nutritional complications (protein malnutrition, hypoglycemia) are frequent and primary or secondary weight failures (weight recovery) account for nearly 20% of the operated. Our project is part of the need to preserve a good quality of life and a balanced diet adapted through the pleasure of food in the management of obesity, ultimately to better support patients and contribute to the success of interventions.
The scientific objective of this research is to better understand the impact of bariatric surgery on the taste, smell, food preferences and macronutrient profile of foods consumed in patients who have undergone bariatric surgery. Gastric bypass type or longitudinal gastrectomy, using a dual approach in a clinical setting and in an ecological environment.
The operational objective is to develop appropriate tools for evaluating the effects of surgery on the taste, smell, food preferences and macronutrient profile of food consumed and formulate, based on scientific results, culinary recommendations. for patients, their families, health and food professionals.ATTACHMENTS
Centre de Recherche en Nutrition Humaine Rhône-Alpes
Ecole Doctorale Pluridisciplinaire Sciences Santé
Université Claude Bernard Lyon 1

Professional experience
2018 - 2021: PhD student at the Research Center of the Institut Paul Bocuse and at the Human Nutrition Research Center Rhône-Alpes
2016 - 2017: Intern in nutritional epidemiology, Nutritional Epidemiology Research Team, Bobigny, France
2014 - 2016: Nutritionist Dietitian, Mercy Hospital, Regional Hospital Center of Metz-Thionville, Ars-Laquenexy, France
2013 - 2014: Nutritionist Dietitian, Croix-Rousse Hospital, Civil Hospital of Lyon, Lyon, France


  • 2017: Master’s degree in Public Health and Environment, speciality Epidemiology, Clinical Research, Evaluation – University of Reims Champagne-Ardenne
  • 2016: Master’s degree in Sciences Health Technology, speciality Public Health – University of Reims Champagne-Ardenne
  • 2015: Bachelor’s degree in Sciences for Health – University of Lorraine
  • 2012: University degree in Biological and Health Engineering, option Dietetics – University

Additional information

Food preferences – Olfaction – Taste – Nutrition – Bariatric surgery

  • Guyot, E.; Baudry, J.; Hercberg, S.; Galan, P.; Kesse-Guyot, E.; Péneau, S. Mindfulness Is Associated with the Metabolic Syndrome among Individuals with a Depressive Symptomatology. Nutrients 2018, 10, 232.
  • Guyot, E.; Baudry, J.; Alles, B.; Hercberg, S.; Galan, P.; Kesse-Guyot, E.; Peneau, S. The association between mindfulness and the metabolic syndrome is modified by history of depression. IUNS. 21st International Congress of Nutrition. Buenos Aires, Argentina, October 15-20, 2017: Abstracts. Ann Nutr Metab. 2017;71 Suppl 2:1–1433. p 359.

+33 (0)4 72 18 54 66


Institut Paul Bocuse

Château du Vivier - Ecully - France
Tel: +33 (0)4 72 18 02 20

20, place Bellecour - Lyon - France
Tel: +33 (0)4 78 37 23 02


Bénédicte Simon
Partnerships and Communication Manager
Send an email
+33 (0)4 26 20 71 85

Follow us